Battenburg cake (gluten-free)


Battenburg cake (gluten-free)



MAKES A 20CM (8IN) ROUND CAKE
225g (8oz) Oast to Host Cake Flour
225g (8oz) softened butter
225g (8oz) caster sugar
1½ tsp gluten-free baking powder
1 tsp vanilla paste
5 free-range eggs
red food colouring
6 tbsp apricot jam
340g (12oz) golden marzipan
a little icing sugar, for rolling
1 Preheat the oven to 180°C/Gas Mark  4. Grease or line a pair of 20cm (8in)
sandwich cake tins.
2 Place the flour, softened butter, caster sugar, baking powder, vanilla
paste and eggs into a bowl or electric mixer. Beat thoroughly until smooth and
light, then tip half the mixture into one tin and spread it out (you want the cakes
to be as flat as possible).
3 Put a few drops of food coloring into the remaining half of the mixture and
mix until well distributed, creating a pink sponge mixture. Tip this mixture into
the second tin, then spread to make it even before placing in the center of the oven for approx. 30 minutes. Once cooked, remove from the oven and turn
out of the tins onto cooling racks.
4 Warm up the apricot jam with 4 tbsp. water to loosen it a little
5 Once the cake is cool, level off the tops, if necessary, to make them as flat
as possible.
6 Use cutters on both cakes (we used two, approx 8cm (9in) and 15cm (6in)
cutters), removing alternate circles, then spread plenty of jam round the
outside of the removed circles, and inside where appropriate, slotting them
back into the alternate cake to create two layers of alternate colored
sponges. (The jam ensures the sections stick together so make sure you
use enough!)
7 Smear jam over the top of one layer, before placing the second layer on top.
Use a knife or pastry brush to spread jam over the whole cake.
8 Shape the marzipan into a circle, then roll out on a surface lightly dusted with icing sugar into a larger circle, just big enough to cover the cake. Lay the
marzipan over the cake, easing it with the palm of your hand to create a smooth finish. Alternatively, cut approx. 200g (7oz) marzipan to roll out a long rectangular strip, long enough to wrap round the cake and just a little wider than the cake height, joining two straight ends. Roll the remainder into a disc to place on top, then pinch the joins together.
9 You could color some of the trimmings and decorate as you wish.

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